Red Lentil Coconut Curry with Rice

1. 1 Red lentilspack 450 g ≈ $2.40 75 g
2. 2 Coconut milkpack 400 ml ≈ $2.20 105 ml
3. 3 Basmati ricepack 500 g ≈ $3.50 50 g
4. 4 Tomatoes≈ $4.67 per kg 105 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Garlic≈ $10.00 per kg 6 g
7. 7 Fresh ginger≈ $8.00 per kg 6 g
8. 8 Curry powder 3 g
9. 9 Turmeric 2 g
10. 10 Spinach (frozen)pack 400 g ≈ $1.90 60 g
11. 11 Sunflower oil 8 ml
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 120 ml water and 1 g salt, and cook covered for 15 minutes. Leave covered for another 5 minutes.

2. Rinse the lentils until the water runs clear. Chop the onion⁵ and tomato⁴, and mince the garlic⁶ and ginger.

3. Heat the oil and sauté the onion⁵ for 4 minutes until soft. Add the garlic⁶, ginger, curry powder, and turmeric, and warm for 30 seconds.

4. Add the tomato⁴, lentils, coconut² milk, 180 ml water, and 1 g salt. Bring to a boil.

5. Simmer over low heat for 18–20 minutes, stirring occasionally, until the lentils break down and the sauce thickens.

6. Add the spinach¹⁰ and cook for another 3 minutes until heated through. Serve the curry with the rice.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.